Borsch Recipe

Borsch Recipe for a roughly 5 litters pot.

Borsch is a hearty soup from Russia and Ukraine, made of beets, beef, cabbage and potatoes. While there are more than one borsch recipe out there, this one is relatively easy if you’re not in a rush. Slow-cooking the Borsch is part of the secret. All those flavours need time to properly settle in. Try it, you’ll see…

While this borsch recipe includes beef, feel free to experiment with different meat. Veal or lamb would be great places to start! We especially love making it in autumn and winter, as it keeps us warm and gives us the energy required to face the cold, wet snow!

While this borsch recipe is indeed a meal of its own, it can also serve as a proper appetizer, leading to a main dish of, say, chicken on salt or even plov!

Dill (put it according to your taste). I put about 5 Tbsp chopped dill.

2-3 garlic cloves

Instructions

1. Make some beef stock (Please, don’t buy your beef stock at the store. You never know what they put in it. You can make a tastier and healthier one by yourself). Put the beef cubes in a large pot, add 2 litters of water and put to boil. When it starts foaming, get rid of the first broth. We want the second broth, not the first one. So put it to boil again...

2. While the water is boiling, cut the vegetables as shown in the picture. If you want to keep your cut potatoes looking fresh, put them in the cold water.

3. In 1:30 hour, add in the potatoes (without water of course). Let them boil in there for another 10 minutes.

4. Add in the cabbage, keep boiling.

5. While everything is boiling, fry the sliced beets in a pan on medium heat for 5 minutes, add in the tomato paste and 2-3 spoonfuls of cold water if needed (if your tomato paste is too thick). Aggregate 2 tablespoons of vinegar and heat for 7 minutes to mix in all the flavours.

6. Add the beets and tomato paste to the broth. Shake and stir with a wooden spoon, let it boil.

7. Add in a bit of olive oil in the pan where you cooked beets, fry in the carrots and onions for 7-10 minutes. Add them to the broth.